I had a bag of manure on my driveway and everything and I’d like to think that this is the start of a new me, buuuuut I complained the entire time. Not so surprising.

And yes, on this blog we declare tomatoes a vegetable. Seriously, don’t even start.

Ooooh so look at this bread.

So seedy right? Seedy in the good way, not seedy in the creeper way. It’s the harvest bread from Whole Foods and I could just chomp the entire loaf down in a few bites. It’s that fabulous.

…and look at this…

SO MANY VEGETABLES. Not the vegetables I planted, but so what?

Well, okay whatever. Maybe not. But lots of green and red stuff. Things that you can trick yourself into thinking are straight up veg. Basically I ate a salad on seeded bread.

Some of you may recall how over the last two years I’ve developed a snack fascination with toasted baguettes covered in tomatoes, basil, balsamic and fresh mozz to the point of golden bubbles. A very healthy addiction of sorts.

This is that, with another little bread hat. And roasted tomatoes…

These tomatoes get so sweet… and are almost reminiscent of a sauce right there on the sandwich. Sort of makes me want to like tomato sauce. Plus, we all know that roasting is the ONLY way I’ll eat anything that grows outdoors and is not of the fruit variety. With the melty cheese and the basil leaves… it was totally summer on a plate.

But the best part by far is the balsamic reduction, especially since I am a vinegar freak. I’ve been chewing on brine-y things since my crawling days, like olives and pickles and what not, so a sandwich like this appeals to both my sweet and sour side. And seriously, anytime something that looks like this can be considered healthy is pretty much the best day ever. Monday, you’re okay.

Roasted Tomato Caprese Grilled Cheese with Balsamic Glaze

serves 2

6 tomatoes (vine or roma), sliced about 1/2 inch thick

1-2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup balsamic vinegar

3-4 ounces fresh mozzarella

12-15 basil leaves

4 slices seedy bread

Preheat oven to 325 degrees. Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt and pepper. Roast for 45-50 minutes. While tomatoes are roasting, add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and let sit.

Once tomatoes are finished, heat a large griddle or skillet over medium heat. Brush the outsides of each slice of bread with olive oil, then place mozzarella on one slide, followed by tomatoes, basil (feel free to shred it if you’d like), more tomatoes and more mozzarella. Cook until cheese is melty and each side is golden, about 5 minutes per side. Serve immediately drizzle with balsamic.

This looks absolutely mouthwatering! And since I´m the spontaneous type I bought all the ingredients yesterday and everything was headed towards a yummy dinner… except… I roasted the tomatoes (never done that before) for 40 minutes without checking on them and when my oven ding-ding-dinged they where just completely black round thingies :( So I had a banana sandwich.
But I´m giving it another go tonight!

Weird – I just discovered yesterday that you can buy terrific balsamic glaze in a bottle at the grocery store – which would make this recipe even easier. I’ve been squirting it on everything I can get my hands on. (Although I wouldn’t recommend on Frosted Shredded Wheat. Bad idea).

I’ve been cyber-stalking (okay okay- reading) your blog for awhile now & I have to tell you how much I enjoy your take on everything! And how beautiful & artsy your pictures are! And how I giggle pretty much every single time because you say something that reminds me of me or one of my equally quirky friends. And I just have to tell you “THANKS!” and please don’t ever stop! :) That’s it.

I’ve been reading your blog for months now and this is the 10th recipe I’ve made and OH MY GOSH. They have all been filed in the “to make again” folder but this one has become a staple meal in my kitchen. Thank you!

I just made this for lunch and it was delish! I did a couple things different. First, I broiled the tomatoes instead of roasting to save on time and I don’t think it affected the flavor one bit. I buttered the bread before grilling instead of using the olive oil and that may have been a mistake. I think it made the bread a bit more absorbent for the balsamic glaze – resulting in a soggier sandwich. Overall, the flavor was fabulous!

I was so excited to make these for lunch for my hubby and I. They were so soggy, it was like eating a caprese bread pudding. It was so yucky :(

I think next time, I’ll save time by broiling these till almost completely dried out, or scooping out the seeds first. So disappointed to eat a grilled cheese with a knife and fork and for it to be comepletely gluey :(

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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